Jam

Pots of jam

Recipe for blueberry, blackberry and apple jam

  • 200g blueberries
  • 250g blackberries
  • 550g bramley apples
  • 250g jam sugar
  • 750g granulated sugar
  • 6 x 250ml preserving jars
  • 10g butter

Clean out jars with hot soapy water and then fill with boiling water, empty and leave in the oven on low until jam is ready.

Peel and core apples, wash blackberries and blueberries. Put apples into a large saucepan and cover apples with 300ml water, or enough to cover fruit, bring to the boil and simmer for 3 minutes, add blackberries and blueberries plus more water if necessary.

Add the sugar and bring to the boil again and quick boil for 10 min or until mixture thickens and becomes syrup like. Remove froth from top of mixture and then add butter to get rid of any remaining froth. Drop a spoon of mixture onto a plate and if it crinkles after a few minutes then the jam is ready; if it doesn’t then boil again for a further 4 minutes and try again.

Once ready pour into the jars, pop on the lids and leave to cool.

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